**Blue Cheese Biscuit Breakfast Sandwiches**

Ingredients

For the biscuits:

• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon coarse ground black pepper
• 6 tablespoon unsalted butter, cold and cut into cubes
• 1/2 cup blue cheese crumbles
• 3/4 cup cold buttermilk

For the sandwiches:

• 1-2 slices bacon per sandwich
• 1 egg per sandwich
• roasted tomatoes (optional)
• garlicky greens (optional)
• caramelized onions (optional)

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Directions

For the biscuits:

1. Heat your oven to 375° F.

2. In a large bowl, combine the flour, baking powder, sugar, salt, and pepper with a

   whisk. Add the cold butter. With your fingers or a pastry blender, quickly pinch

   and rub the fat into the dry ingredients. Stop when it looks like crumble topping,

   but still has some pea-sized pieces of butter in there.

3. Stir the blue cheese crumbles into the flour and butter mixture, then add all but

   1 tablespoon of the buttermilk and quickly stir everything together until a shaggy

   dough forms. Turn the mess out onto a lightly flour work surface and bring it

   together into a rough ball. Knead about ten times, just until it looks more uniform,

   then pat it out into a disc about 3/4 inch thick.

4. With a biscuit cutter or drinking glass 1.5-2 inches in diameter, cut out circles

   from the dough. Dip the biscuit cutter in flour to keep it from sticking. Once you’ve

   cut out all the whole circles you can, re-form the dough and keep cutting until

   you’ve used up all of the dough. You should have approximately 8 biscuits.

5. Place the biscuits onto a baking sheet at least 1 inch apart and brush the tops

   with the reserved buttermilk. Bake for 18-22 minutes, or until golden brown.

   Let cool for about five minutes before making sandwiches.

For the sandwiches:

1. Cook as many slices of bacon as you want in a skillet. Warm as much of the

   tomatoes, greens, and caramelized onion as you think you will use, either in a

   skillet or in a microwave. Cook one egg per sandwich to your liking; over easy is

   excitingly messy.

2. Cut each biscuit in half and spread a teaspoon of caramelized onion on the

   bottom half. Stack with: a spoonful of greens, a few slices of bacon, the cooked

   egg, a big spoonful of tomatoes, then the top half of the biscuit.

Devour immediately.

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This Recipe Is Courtesy Of dianeabroad.com

bon appetit